Simply the best use for leftover pasta.
Prep time: 10 minutes
Total time: 20 minutes
Yield: Serves 4
1-2 T olive oil
about 2 cups leftover rice pasta – Fusilli (Tinkyada brand works great)
1/8 c. water
6-8 eggs, whisked until smooth
1/2 c. fresh chopped Roma tomatoes (omit for nightshade allergy)
1/2 c. crumbled feta, optional
1/4 c. finely grated Parmesan cheese, optional
8 basil leaves, rolled together and cut thinly into a chiffonade
- Over medium heat, add olive oil to a large skillet. Add pasta and saute moving frequently until past begins to warm, about two minutes.
- Add water and immediately cover skillet with lid so that pasta with plump and become moist.
- Add eggs to pasta and cook. Before eggs are totally set, add tomatoes, feta, Parmesan and 3/4 of the basil. Cook until eggs are set or until desired doneness.
- Plate and sprinkled with remaining basil.